Cut the eggplant in half lengthwise and score with a sharp knife in both directions at 1/2 inch intervals. sprinkle with salt and leave for 30 minutes. Squeeze out the bitter juice, rinse quickly in cold water, squeeze again and pat dry.

With a grapefruit knife cut around the eggplant, leaving a 1/2 inch shell. Pull out the flesh, and cut away any bits left inside the shells. Chop the eggplant coarsely and set aside.

Heat the oil in a skillet and sauté the pork with the onion and garlic until the onion is wilted and the meat browned.

Add the eggplant and sauté stirring for 2 or 3 minutes longer.

Add the tomato paste, whisk in, then add the tomatoes, vinegar, coriander, salt and pepper. stir to Mix and simmer for 5 minutes longer. Spoon the mixture into the eggplant shell, sprinkle with cheese and arrange a pre heated oven at 350 degrees for 1/2 hour.